Vegetarian Pozole with Shredded Cabbage

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Chef Select NS

Pozole is a hearty, one-pot Mexican soup. The body of the soup is traditionally made with chillies, tomatoes, oregano and hominy – dried white or yellow corn kernels with a unique, meaty texture – and served over fresh, grated vegetables. This is the Canadian version, featuring lots of spice, cabbage and carrots.

Heat oil in a large saucepan over medium heat. Add onion and salt and sauté until soft, about 5 minutes. Add garlic, 1 tablespoon of the puréed chili mixture to begin with (add more to taste), oregano and cumin. Sauté for a further 3 minutes. Add stock and simmer for 10 minutes. Add hominy or chickpeas and tomatoes, bring to a boil, reduce the heat to medium and simmer for 10 minutes more. Add frozen corn and simmer for 5 minutes more. Season with salt and pepper to taste.

Divide cabbage, onions and grated carrots between 4-6 bowls. Top with hot soup, a dollop of yogurt, some sliced green onion and serve.

Kitchen notes

*If you can’t find hominy, canned chickpeas will do the trick.

*Chipotle chillies are roasted jalapeno peppers, with a smoky, sweet, spicy flavour. Chipotles are usually sold canned in a smoky, vinegary sauce called adobo. The cans are sold in grocery stores all over the province. Whatever is left over can be stored in an airtight container in the refrigerator for up to 1 month.